Hazelnut Nutella Tart
As we roll from holiday desserts to January diets to February sweets, I can’t resist a good Nutella recipe. Did you know there’s even a World Nutella Day for fans to celebrate on February 5th? Had I known they were looking for an ambassador, I just may have applied! There’s always next year! In the meantime, here’s my take on combining local Oregon-grown hazelnuts and with the sweet and addictive hazelnut spread. It’s sweet and rich (and definitely not low-fat), but it makes a perfect Valentine’s Day dessert if you’re looking for something last minute.
Hazelnut Nutella Tart
1 sheet of refrigerated piecrust dough
½ of 13-oz. jar of Nutella (reserve 2-3 T. for later)
½ of 11-oz bag of caramel bits (found in the baking section by the chocolate chips)
1/3 c. heavy whipping cream
1 c. chopped hazelnuts (or other nuts if you prefer)
Follow directions for piecrust to unroll it and place it in a greased 9” tart pan. Lightly press into the bottom and up the sides without stretching it. Trim the excess off even with the top of the pan and use a fork to prick the crust all over. Bake 10-12 minutes at 450 degrees, until lightly browned. Cool completely.
Lower the oven temp to 350 degrees then toast the nuts in a shallow pan for 10 minutes or until lightly browned, stirring once during toasting. Remove and cool.
Warm the Nutella in small dish by microwaving 30 seconds at a time until thin and easy to stir. Spread it over the bottom of the tart shell then sprinkle it with the nuts, lightly pressing them in. In a glass dish, stir the caramel bits and whipping cream together and microwave 30 seconds to a minute at a time on medium heat, stirring occasionally, until caramel is melted and it combines easily with the cream. Pour over the hazelnuts making sure it gets all the way to the edges. Heat up the 2-3 tablespoons of the reserved Nutella until very thin and drizzle over the top. Chill until it’s time to serve! Add a dollop of whipped cream sweetened with a bit of sugar and a couple drops of almond flavoring if desired.
